First experiment using blackberry and now I know why there are very little recipes using it…Either there is a specific way of in cooperating them in the dessert or they are just a cheap cousin of blueberries…The muffin tasted amazing except for the unexpected seeds which ruined it for me and many others…Maybe it you use fresh blackberries its better I used canned blackberries…OR maybe blackberry is only good as phones..: P
But the good part about having a huge family is that they don’t go waste..: D…maybe not that many praises but no throw aways!
I also made cinnamon chocolate buns along with it which tasted amazing…thogh didnt manage to look very presentable and hence no pics to show here..I need to master the way of making them look a little more pretty…maybe a frosting would help..
Anyhow getting back to blackberry muffins…i think this recipe would work well with blueberries and strawberries…and hence this post…more than publishing this recipe for people to repeatr this particular post is a record for me so that i can recreate this using some other kind of fruit.
The muffin in itself was pretty great…wherever the berry was not whole it was pretty good.The reciepe in itself is quite easy to make though as usual I made a number of changed in the original recipe..I have used thick plain yoghurt or curd instead of sour cream…used scrapings off the fresh vanilla pod instead of vanilla essence…and also I had only salted butter and hence I didn’t end up putting any salt in it.
- 2 1/2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup thick yoghurt
- 2 teaspoon milk
- 1 cup sugar
- 8 Tbsp warm melted butter (1 stick)
- 1 teaspoon vanilla essence/scrapping off vanilla pod.
- 1 can of blackberries-drained
- Preheat the oven to 180 degrees.
- Mix the flour, baking powder, baking soda in a large bowl.
- Heat the butter in the microwave and add 8 tablespoons of it in a big bowl.
- Crack the egg and add in the bowl of butter.
- Add the yoghurt. Whisk and combine well. Add vanilla essence.
- Add the wet mixture to the dry ingredients and combine just till the dry ingredients become wet. Do not try to smoothen the batter. Let the lumps be.
- Add the berries and lightly mix it. Again do not over mix. The batter looks bad…lumpy and not fully mixed but that’s what is called for.
- Line the muffin pan with liners and pour till ¾ is filled. The muffin does not rise too much but ¼ space should be left free so it doesn’t come out and over cook or cook uneven
- Bake in the oven for 10 minutes. Rotate the muffin pan. Cook till the toothpick comes out clean or 16-17 minutes.
Enjoy warm with your morning coffee..:D..if you don’t mind the seeds…
PS: once you take out from the oven and keep on the pan the muffin feels soft and uncooked in the bottom but it sets by the time it cools. Hence do not overcook.